Spicing up your lunch edition Egg-cellent Asparagus Salad
Grilled Portobello Sandwich with Mozz and Red Pepper
Fiesta Bowl Salad
Combine 1/4 cup each canned black beans (rinsed and drained), chopped avocado, canned corn (drained), and chopped cherry tomatoes with the juice of 1/2 fresh lime and salt to taste. Serve on top of 2 cups romaine.
Marinated Artichoke, Tomato, and Goat Cheese Sandwich
Halve a small whole wheat baguette lengthwise; spread with soft goat cheese. Top with thinly sliced ripe tomatoes, drained marinated artichoke hearts, and arugula or baby spinach leaves.